This cake takes me 5 small lemons to get the juice, zest and curls from it.

Directions

1

In a large mixing bowl, cream butter and sugar until
light and fluffy, about 5 minutes. Add eggs, one at a time, beating
well after each addition. Stir in lemon juice, peel and extract. Combine
the flour, baking soda and salt; add to the creamed mixture alternately
with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350
degrees F for 55-60 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan to a
wire rack to cool completely.

2) Glaze

In bowl, add lemon juice to confectioners sugar and stir to correct consistency. You may add more lemon juice or a tbl. of milk if you need to. This is one I kinda play by ear...:)

Drizzle glaze over cake. Then using potatoe peeler, make lemon curls and place these over cake.